4.67 from 12 votes

Easy Blackberry Curd

Easy Blackberry Curd, simple to make without using a double boiler or endless stirring, this is the recipe you need for tea time treats and more!
Course Snack, teatime
Cuisine British
Keyword blackberry, curd, preserve
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 2 small jars
Author Camilla Hawkins


  • 275 g blackberries I used frozen
  • 1 tbsp lemon juice freshly squeezed
  • 200 g granulated sugar
  • 55 g unsalted butter cubed
  • 2 eggs beaten


  1. Put the blackberries & lemon juice into a pan and simmer gently for about 10 minutes or until softened. (No lid required, we want to concentrate those flavours).
  2. Sieve the blackberries into a pan (I find non-stick woks best) using the back of a wooden spoon.
  3. Add the butter and sugar to the pan and heat gently on the lowest setting until they have both dissolved.
  4. Turn up the heat a fraction (so still gentle, barely a simmer) and vigorously whisk in the beaten egg (pour in a thin stream) and carry on whisking for about a minute. You’ll see the mixture thicken up and it should coat the back of a spoon, remember it will thicken further on cooling. Do not over do the heating, you don’t want scrambled eggs!
  5. Pour into 2 hot, sterilised 250 ml jars.
  6. Once cool, store in the fridge for up to 2 weeks and eat within 3 days of opening.

Recipe Notes

Sterilise 2 x 250 ml jars by washing in hot soapy water or take straight from dishwasher, filling with boiling water, emptying and then placing in oven for 20 minutes at 140°C then leave in oven until jam is ready. Washed lids should be sterilised with boiling water and then left to drain.